Cast-iron Chocolate Chip Pancakes

 I made these yummy pancakes using a self-rising GF flour blend a couple times while travelling abroad. They were a huge hit, so I've re-created them at home. If you have a self-rising GF flour mix that includes buckwheat and xanthan gum, use 2 cups of that GF flour blend in this recipe in place of the flours and leave out the baking powder. Enjoy!

A full plate of cast-iron cooked chocolate chip pancakes - this particular batch was whipped up in England. Ready to eat!

Some delicious berries and banana on the side. These ones were served with a maple butter. Yum!

Recreated at home, with classic Canadian maple syrup. 

Chocolate Chip Pancakes

Heat a cast iron pan over medium-low heat, allowing time to come to a steady-state temperature. 

In a large bowl, mix together: 

1 3/4 cup Kristin's Gluten-Free Flour Mix (*see note at the top if you have a self-rising flour mix)

1/4 cup buckwheat flour (or extra flour mix)

2 1/4 tsp baking powder

2 Tbsp sugar

1/2 tsp salt

1 1/2 tsp cinnamon

Add and whisk in: 

3 eggs

1 1/2 cup milk

1/4 cup butter, melted

Stir in: 

1/2 cup chocolate chunks or chips

Cook large spoonfuls of batter in a well buttered cast-iron skillet or pan. I find a medium-low heat works well, so they don't cook too quickly.  Delicious served with maple syrup. Leftovers store well in the refrigerator, or you can freeze to reheat later for breakfasts. Enjoy!

Cooking on a nicely buttered cast iron.

Almost ready!

Properly plated for the happiest time eating by my youngest. 

Chocolate Chip Pancakes Recipe by Successfully Gluten Free!